Cotton Cheesecake / Japanese Cheesecake

Cotton Cheesecake / Japanese Cheesecake is my new favorite dessert and after you try this recipe, it will become your favorite too. It’s the perfect combination of sponge cake and cheesecake in both taste and texture. What I love about this scrumptious cake is it’s not overly sweet as some cakes can be. The combination of fluffy cake with slightly tart cream cheese is absolutely heavenly. I hope you enjoy this Cotton Cheesecake recipe as much as I do. Please note this recipe can be a bit tricky. Watch the video and follow the steps exactly. Happy Baking!

Notes on the Cotton Cheesecake Recipe, Tips and Tricks

As the cream cheese, eggs and butter need to be at room temperature, advanced planning is required. About 2 hours before making the cake, remove the cream cheese and butter from the refrigerator. About 1 hour before, take the eggs out of the fridge. The cream cheese and butter should be soft and spreadable for this recipe. If these ingredients are not quite ready, pop them in the microwave on Low power for about 15-20 seconds.

Eggs are easiest to separate when they are cold. Egg whites are best beaten at room temperature to achieve the fluffiest texture. Separate the eggs while they are cold and then let them come to room temperature as you prep the remaining ingredients for the recipe.

Use an 8 inch by 3 inch round springform pan. Line the pan so the parchment paper extends about 2 inches above the pan. The parchment paper wall provides support since the cake rises to about 3 inches tall during baking. Keep the paper to no more than 5 inches tall. Too much paper will prevent the top of the cake from browning nicely.

The water bath is essential for keeping the cake moist. As the cake bakes for longer than the typical cake, the water bath is crucial. Additionally, the water bath insulates the cake and allows it to bake at a consist temperature. These factors are important for achieving the fluffy and moist texture for the cake.

Be sure to fold the egg whites into the batter. Do not beat or mix vigorously as this will deflate the egg whites. (If you’re not familiar with the fold technique, check out how I do it in the video.)

As oven temperatures vary, check to see if the cake is done (by using a toothpick) after 1 hour of baking. Then bake the cake until the top is golden brown. This is one recipe where over-baking the cake is ok. You won’t ruin the cake! Depending on your oven it may take up to 1 1/2 hours. Again, this is just fine.

If your cake cracks on top, the heat is too high or the cake is too close to the heating element. Make note of this and adjust these things the next time.

The Cotton Cheesecake will shrink (about 1/2 inch or so) after cooling so please don’t despair. Leaving the cake in the oven after it’s done baking helps to minimize some of the deflating.

Refrigerate the Cotton Cheesecake for at least 4 hours before eating. The cold air sets the cream cheese and greatly improves the flavor and texture.

Store any remaining ake in the refrigerator for up to 1 week. To freeze, wrap the cake securely with plastic wrap and then a layer of foil. Freeze for up to 3 months.

Watch the video for instructions.

If you enjoy this Cotton Cheesecake / Japanese Cheesecake recipe, you may also like:

Line the bottom and side of the springform pan with parchment paper. Wrap the springform pan with several sheets of foil, sealing it completely.

Fill a large baking pan halfway with water. Place it in the oven on the lowest rack. Preheat the oven to 315 F (157 C).

Separate the eggs and place the egg whites into a mixing bowl and the yolks into a measuring cup.

Beat the egg whites on Low speed for 30 seconds. Increase the speed to Medium Low and beat for another 30 seconds or until foamy. Add the cream of tartar. Increase the speed to Medium High and beat until the egg whites just start to thicken. Add 1/4 cup sugar gradually. Continue beating until the egg whites reach the soft peaks stage (approximately 3 minutes using a stand mixer).

In a separate bowl, add the cream cheese and milk. Mix on Low speed until creamy and smooth (approximately 2-3 minutes). Add the butter, remaining 1/4 cup sugar and lemon juice and beat for 1 minute. Add the flour and corn starch and mix for another minute. Finally add the egg yolks and mix for 1 more minute. Strain the batter using a sieve.

Add 1/3 of the egg whites and gently fold into the batter until mostly incorporated. Add another 1/3 and gently fold. Add the remaining 1/3 and gently fold.

Pour the batter into the lined springform pan. Spread the batter evenly into the pan and smooth out the top using a spatula. Holding the side of the pan, gently lift and drop the pan on the counter about 6 times to remove any big air bubbles.

Place the springform pan into the water bath and bake the cake for 1 hour and 10 minutes. Check the cake for doneness by inserting a toothpick into the center of the cake. (It should come out clean.) Bake the cake for an additional 10-15 minutes to brown the top.

Turn off the oven, open the oven door slightly (about 2-3 inches) and let the Cotton Cheesecake cool in the oven for 1 hour.

Remove the Cotton Cheesecake from the pan. Place on a plate and refrigerate for at least 4 hours.

Tools I Love and Use in My Kitchen

Cotton Cheesecake / Japanese Cheesecake

Course: Dessert

Cuisine: Asian, Japanese

Prep Time:30minutes

Cook Time:1hour30minutes

Total Time:2hours

Servings:8servings

Calories:265kcal

Author:Trang

Cotton Cheesecake / Japanese Cheesecake is my new favorite dessert and after you try this recipe, it will become your favorite too. It's the perfect combination of sponge cake and cheesecake in both taste and texture. What I love about this scrumptious cake is it's not overly sweet as some cakes can be. The combination of fluffy cake with slightly tart cream cheese is absolutely heavenly. I hope you enjoy the recipe as much as I do. Please note this recipe can be a bit tricky. Watch the video and follow the steps exactly. Happy Baking!

Bakeware

Instructions

Line the bottom and side of the springform pan with parchment paper. Wrap the springform pan with several sheets of foil, sealing it completely.

Fill a large baking pan halfway with water. Place it in the oven on the lowest rack. Preheat the oven to 315 F (157 C).

Separate the eggs and place the egg whites into a mixing bowl and the yolks into a measuring cup.

Beat the egg whites on Low speed for 30 seconds. Increase the speed to Medium Low and beat for another 30 seconds or until foamy. Add the cream of tartar. Increase the speed to Medium High and beat until the egg whites just start to thicken. Add 1/4 cup sugar gradually. Continue beating until the egg whites reach the soft peaks stage (approximately 3 minutes using a stand mixer).

In a separate bowl, add the cream cheese and milk. Mix on Low speed until creamy and smooth (approximately 2-3 minutes). Add the butter, remaining 1/4 cup sugar and lemon juice and beat for 1 minute. Add the flour and corn starch and mix for another minute. Finally add the egg yolks and mix for 1 more minute. Strain the batter using a sieve.

Add 1/3 of the egg whites and gently fold into the batter until mostly incorporated. Add another 1/3 and gently fold. Add the remaining 1/3 and gently fold.

Pour the batter into the lined springform pan. Spread the batter evenly into the pan and smooth out the top using a spatula. Holding the side of the pan, gently lift and drop the pan on the counter about 6 times to remove any big air bubbles.

Place the springform pan into the water bath and bake the cake for 1 hour and 10 minutes. Check the cake for doneness by inserting a toothpick into the center of the cake. (It should come out clean.) Bake the cake for an additional 10-15 minutes to brown the top.

Turn off the oven and open the oven door slightly (about 2-3 inches) and let the Cotton Cheesecake cool in the oven for 1 hour.

Remove the Cotton Cheesecake from the pan. Place on a plate and refrigerate for at least 4 hours.

Cover and refrigerate any remaining portions. Enjoy the Cotton Cheesecake within the week.

Notes, Tips & Tricks

As the cream cheese, eggs and butter need to be at room temperature, advanced planning is required. About 2 hours before making the cake, remove the cream cheese and butter from the refrigerator. About 1 hour before take the eggs out of the fridge. The cream cheese and butter should be soft and spreadable for this recipe. If these ingredients are not quite ready, pop them in the microwave on Low power for about 15-20 seconds.

Eggs are easiest to separate when they are cold. Egg whites are best beaten at room temperature to achieve the fluffiest texture. Separate the eggs while they are cold and then let them come to room temperature as you prep the remaining ingredients for the recipe.

Use an 8 inch by 3 inch round springform pan. Line the pan so the parchment paper extends about 2 inches above the pan. The parchment paper wall provides support since the cake rises to about 3 inches tall during baking. Keep the paper to no more than 5 inches tall. Too much paper will prevent the top of the cake from browning nicely.

The water bath is essential for keeping the cake moist. As the cake bakes for longer than the typical cake, the water bath is crucial. Additionally, the water bath insulates the cake and allows it to cook at a consist temperature. These factors are important for achieving the fluffy and moist texture for the cake.

Be sure to fold the egg whites into the batter. Do not beat or mix vigorously as this will deflate the egg whites. (If you’re not familiar with the fold technique, check out how I do it in the video.)

As oven temperatures vary, check to see if the cake is done (by using a toothpick) after 1 hour of baking. Then bake the cake until the top is golden brown. This is one recipe where over-baking the cake is ok. You won’t ruin the cake! Depending on your oven it may take up to 1 1/2 hours. Again, this is just fine.

If your cake cracks on top, the heat is too high or the cake is too close to the heating element. Make note of this and adjust these things the next time.

This cake will shrink (about 1/2 inch or so) after cooling so please don’t despair. Leaving the cake in the oven after it’s done baking helps to minimize some of the deflating.

Refrigerate the cake for at least 4 hours before eating. The cold air sets the cream cheese and greatly improves the flavor and texture.

I forgot the “debubble”, but it was fine in the end. I didn’t use a springform pan, but a completely closed one at the bottom. Which worked well enough.

However, next time I might experiment with the a roasting pan that has a separate, removable grill, like the IKEA KONCIS. If the springform doesn’t need to be IN the water, I can put it on the grill with the water barely touching the grill (about 2cm above the bottom of the roasting pan).

It’s so awesome that you respond to all the questions! I was windering what your opinion is on using sugar replacements like stevia or monk fruit? Are those good alternatives or would they disturb the integrity of how the cheese cake comes out? I’m hoping to make a Keto version of this cake omitting both the flour and sugar and replacing with almond flour and either stevia or monk fruit as the sweetener.

Hi Gayle, Using a sugar replacement is fine but use one that’s made for baking. In the past I’ve used Splenda Sugar Baking Blend but have not tried this recipe with stevia or monk fruit. Give your substitutions a try and please share your results. Good Luck!

Hi – I made the cake and it tastes great, but the cake was dense instead of ‘cake-like’. It was not on the bottom rack and the water bath was high. I also may have mixed the egg whites into the batter too vigorously. Could any of these have caused the problem. Thanks.

Actually – after reading other comments, I believe it was the water bath and possibly the egg whites. I am going to change the water bath to be beneath – but does that mean I put it below on a separate rack. Just want to confirm. Thanks.

Hello I’m a home baker not a professional or anything and I don’t have anything fancy in my kitchen. I do hope you would help me coz I would love to get this right! Ok I made these Japanese cheesecake three times. Two times it was disaster but third time it was decent. However my cheesecake SINKS! 🙁 It does not sink like a well but sinks like becomes flat and is only slightly elevated from original batter. It tastes smooth and creamy, not at all custardy. But it’s like a well made chiffon cake and not like cotton soft. So I’ll tell you what I’m doing. I’m using kraft Philadelphia cheese, properly measuring everything you mentioned. There are two differences, I’m using simple cake pan and baking in a standard convection oven. Although the cake tastes amazing but I would love that cotton soft texture and that dome shaped top.

Hi Ansh, If your cake is sinking, it could be you’re over-whipping the egg whites or over-mixing the batter which could cause the cake to deflate. Also under-baking the cake could cause the cake to deflate as the walls cannot support the height of the cake. The recipe can be a bit tricky. Good Luck on the next round! 🙂

Hi Linda, The conversion from convention oven to convection is 25 degrees F or 3.88 C so I would recommend reducing the oven temperature about 5 C. If you would like a taller cake, I do recommend making 1 1/2 the recipe. Good luck and Enjoy!

hi trang, thanks for the great recipe and i cant wait to try baking it! i was just wondering, why do you whisk the egg whites to soft peaks instead of hard peaks? because normally souffle recipes call for hard peaks. is there a particular reason to this and would it make the cake rise better if i had hard peaks? thanks !

Hi Angie, This is more of a cake recipe rather than a souffle recipe with the ingredients used. Soft peaks allows more margin for error. You can over-whip soft peaks and it’ll still be okay. Over-whip stiff peaks and you have a grainy mess and have to start over. If you’re a pro at whipping egg whites to the different stages, give the stiff peaks a try and let me know how it turns out. Good Luck!

You may be able to take heavy aluminum foil and make High sides. Tie a wire around outside of the pan. (To hold in place.bI used a bunch of bread tie wire one time) Then line with the paper.. can take off after baking. But may have trouble getting out of the pan..

Hi Trang, i don’t know how many times I’ve tried baking this cheesecake. I’ve been having cracked surface for the last two tries i did. I’ve been using almost the same recipe but the instruction was bake in preheated 200deg for 18mins then lower to 140deg for 30mins. And then turn off the oven and leave the cake inside for another 30min with the over door close. And then remove from water bath and leave in the oven with door slightly open for another 30mins..i figured my oven was too hot so I baked my cake in160degrees and then lowered to 100. my cake was beautifully rising for the first 18mins and even after lowering the temperature, it’s gradually rising still looking pretty… but when i turn the oven off after about 50minutes of baking, when i had a glimpse, it started to crack… by the way i’ve been using cold water for waterbath since and everything looked perfect the last time only after turning the oven off,, my cake cracked again. What seems to be the problem? I really want to have a perfect beautiful top surface for this cake. It is still fluffly and and shrank just fine after baking but only the surface was cracked.

Hi Kristine, You’ve identified the major culprit making the cake crack and that’s too much heat in the oven or positioning your cake too close to the top heating element. Another contributing factor is over-mixing the ingredients which may produce cake-cracking glutens or introduce too much air. It sounds like you have the temperature in control. Give your batter making process a quick review. Good Luck!

Thank you for responding! I’ve always put my cake at the bottom rack of the oven.. i would try again and hope it will turn out fine…. by the way, what will happen to the cake if the egg whites aren’t beaten to soft peaks? I mean a little less than soft peaks? Thanks again!

Hello! I made this ale today the other day and it’s it was FANTASTIC! However, I do the extra hour in the oven but it’s turned out fine (only shrank a little). Nor did we put it in the fridge for four hours (I’m afraid im a bit impatient). Are these steps necessary? If so, why?

Hi Jana, The top reason for the cake not rising is the preparation of the egg whites–either over-beating or under-beating the whites. The air in the egg whites along with the heat is what causes the cake to rise during baking. Also don’t over stir the batter, this could also cause the egg whites to flatten and the cake to not rise as well. Give it another try. Good Luck!

Question After making this recipe how long would you say this would last? My friend wants to make this for her wedding cake. How long can you leave it in the fridge, and how long will it last?

Also…

I made this recipe and it turned out pretty good. I had to try twice as my oven is small and the cake was too close to the top and bottom. After the temp change it was perfection. Thank you so much for this recipe.

Hi Fenay, I am so glad to hear that with a few oven adjustments you were successful. Great job! Regarding your questions, you can make the Cotton Cheesecake up to 3 days ahead and store in the refrigerator. Be sure to seal it well so the cake doesn’t dry out. In the fridge, the cake is good for up to 5 days. Best wishes to you and your friend with her wedding! 🙂

Hello! I just tried to make this, and it was a decent first attempt but I’m trying to figure out how to fix xome issues… *the top half of the cake was nice and fluffy, but the bottom was very very dense (I didn’t use a pan with a removable base so I know it wasn’t water leakage) *I used a glass pie pan for the water bath but I think I filled it too high because the water boiled and splattered out of the dish *overall the cake didn’t shrink too much, but it didn’t really rise significantly in the first place…I lined an 8″x2″ pan with paper and it didn’t really extend past the lip of the pan… Definitely going to try again–woukd love some advice! Thanks

Hi Allie, Overall, I think you were successful on your first attempt. The dense bottom sounds like the cake was steamed rather than baked. It seems the water in the bath got really hot. Is it possible you have a bottom heating element in the oven that is too close to the bottom of the pan? If your oven permits, try to center it between the top and bottom heating elements. The cake not rising properly could be a number of things. Beating the egg whites properly and then folding gently into the batter as to not deflate the whites are the keys to getting the cake to rise and be fluffy. The cake should definitely rise above batter line. Let me know how you do on the next try. Good Luck!

Hi! Thanks for this recipe, Im making this right now, ive noticed the top has browned at 30minutes into the oven, its in the lowest rack already. What adjustments can I make for next time? At 1hr10 mins, its so dark brown and cracked on the side…. i have yet to taste it, hopefully it’ll taste fine and not too dry…

It sounds like your oven may run a bit hotter. On the next try, reduce the heat by 20-25 degrees and bake the cake at a lower temperature. Optionally, cover the top with foil and bake. Remove the foil 15-20 minutes before the end of the baking time and allow the top to brown. Good Luck!

I loved your recipe! I have to confess, I did not Strain the batter using a sieve. I don’t have that. My cake turned out pretty good. The only think I didn’t like was that the sides weren’t smooth cause I had problems with the liners staying put. AND, the top of my cake was very pale compared to yours. Any suggestions?

Hi Janice, Skipping the straining is not a problem as long as everything is mixed evenly. I am glad to hear your cake turned out well. I use a little butter to stick the parchment paper to the side of the pan. If your pan is high enough, you can try omitting the liner next time for a smoother cake. Regarding the top being pale, you can brown the top more by increasing the heat to 375 F for the last 10-15 minutes. Watch over it, as the top of the cake can brown very quickly and burn. However, a paler cake is perfectly acceptable! 🙂

Hi Scott, Appreciate the feedback. I hope to get a recipe plug-in which will provide the ability to select a metric option. For now, please use the Kitchen Calculator on the right side bar. Thanks for stopping by. 🙂

Great recipe. I just want to make a comment about the order of steps. If you switch steps 4 and 5 you can make better use of the stand mixer. You have to strain the batter using a sieve anyway so why not do that first into a different bowl, quickly rinse the mixer bowl and then proceed to beat the egg whites. I noticed that you used 2 different mixers in the video. Would save on clean up and time.

Hi Liz, I recommend starting with 1 Tbsp cocoa powder or matcha powder. As cocoa and matcha powders have varying levels of bitterness and strengths, you can always add more to suit your tastes. You may also want to add a bit more sugar to balance any bitterness. Good Luck and let me know how it goes for you.

I’m so happy I found this recipe (and your site–homemade moon cakes!!?). I made this the other day by hand since I don’t have an electric mixer; thank goodness my sister was there to help. We liked it so much we’re just waiting for our next grocery trip to stock up on some ingredients before trying again!

I just had a couple questions for next time. First, I read in another comment that you can substitute the cream of tartar with lemon juice. Will this work with bottled (I.e., not fresh) lemon juice as well? (We ended up not adding anything to stabilize the whites.) Second, the bottom of our cake turned out soggier than the top. Since we baked in a pie pan, it’s unlikely to have been due to seepage from the water bath. My best guess for the cause is condensation between the cake and the pan, since we left it to cool in the oven for closer to 2 hours. Do you have any other suggestions for the cause or how to prevent it from happening next time? Finally, if I wanted to make a chocolate version, what modifications would you suggest?

Thank you so much for sharing this recipe, I can’t wait to try some of the others on your site!

Hi Claire, I am glad to hear you enjoyed this recipe. Regarding your first question, bottled lemon juice will work to stabilize the egg whites. Water spilling into the pan and condensation would make the cake soggy. If you don’t have a taller pan, use less water so the water doesn’t boil into the pie pan. Also after baking, remove the cake from the water bath and also remove the foil. Allow the cake to cook in the oven as directed. This should help with any condensation. To make a chocolate version, add 1 Tbsp cocoa powder when you add the flour and corn starch. Adjust the chocolate flavor to your taste, add a bit more for a richer, more chocolate taste. Let me know how it turns out for you and your sister the next time around. Enjoy!

Thanks for the recipe. I followed almost closely the steps in your video. After waiting patiently for 4 hours when I sliced the cake, the bottom half of the cake was more ‘custard’ than fluffy. What could have gone wrong?

Hi Trang, Assuming the cake pan is well-sealed and no water is seeping in causing the lower portion of the cake to get wet and custard-like: after the cake is done baking, remove from the water bath and then remove the foil around the pan. Allow the pan to cool in the oven. Good Luck!

Oh this cake is to die for!!! So light andnot sweet but just right and airy and lovely, I have made it twice thus far and always look forward to making ;anohter one. It is definitely my favorite. Thanks. SuzAnne.

My cake in comparison is about HALF the height of the cake in your video, about the height of the raw batter (or a bit higher) but was almost double the batter height and nicely risen before I left it to cool. Still don’t know what could have gone wrong

Hi Kylie, Did you bake the cake for the recommended time? Often times, the shrinkage is a result of the cake being undercooked and the walls are not strong enough to support the weight of the cake. Also over-whipping the egg whites can cause the cake to deflate once the hot air leaves it. I hope you’re give it another try. Good Luck!

Hello, this is the first time I made this cheesecake and it was absolutely delicious! The recipe said to place it in the fridge for 4 hours, unfortunately, I couldn’t wait so right after it cooled down I ate it and in less than 1 hour my family and I already ate half of it. My dad loved it very much. He kept saying how much he miss Japanese food and how good Japanese foods are. I will be making this again tomorrow as my mom’s request. I am very thankful to have come across this and your wonderful YouTube channel. Thank you so so much for this wonderful recipe! My family and I absolutely loved it!

Hi Karen, Your comment brought a big smile to my face! Nothing makes me happier than when a reader is successful with a recipe. Great job to you and I am so glad your family enjoyed the Japanese Cotton Cheesecake. Thanks for taking the time to share your results. 🙂

Hello, Trang! Thank you for this recipe. This is the first recipe I tried, and after the cake came out so nicely, I knew I didn’t have to look for anything else. I love how it tastes, and the texture is great! I still have to practice working faster, though–the egg whites separate when I let them sit too long. Nevertheless, thank you again for explaining the steps easily. Although it was tiring, it was very fun to make, and my family loved the result. 🙂

Hi Momo, Congrats! I am so glad to hear you were successful with making this Cotton Cheesecake. Great Job! Every time you make it, it’ll get better and better. Thanks for trying my recipe and sharing your results. 🙂

Mine failed! I tried it today and my cake was completely deflated when I took it out of the oven. It was really sad 🙁 I followed the recipe pretty closely, beat the egg white until soft peaks appeared, folded it into the batter gently, left the cake in the oven for an hour after it was done, and I just can’t figure out what went wrong!?

Hi Mai, I am sorry to hear you had some trouble with this cake. How long did you bake your cake? Did you use the cream of tartar to help stabilize the egg whites? It’s normal for the cake to shrink after cooling. How tall was your cake after baking and how tall was it after you removed from the oven?

I was brave today and tried it. Oh. My. Goodness. I should have cooked it a bit longer but I couldn’t tell if the slight wetness at the bottom was from needing more time or because some water seeped into my foil. There seems to be no good way to wrap it so none gets in but I will try again next time to do a better job. Now as for the taste….. like eating a pillow of air. The first flavor is a bit eggy but not bad, almost like egg custard, which I love. But it finishes with a smooth cheesecake taste. It is so light and fluffy that I could easily eat more than I should. I did warm my husband that if I get up tomorrow and it is gone, he is in BIG trouble. Great recipe and I cannot wait to practice it again. Thank you for sharing this

Hi Allison, Awesome job! It sounds like your Cotton Cheesecake was a success the first time. Now that you’re familiar with the recipe, you can experiment and adjust the recipe if needed. It sounds like your husband would like his own cake! Thanks for taking the time to share your results with me. Happy Baking!

I have this cake baking in the oven right now and I’m so excited to see how it turns out 🙂 One thing I noticed, though, is that the batter is quite lumpy after mixing in the butter. I understand the sieving through a strainer eliminates the lumps, but I’ve seen videos of this recipe where the cream cheese, milk and butter are melted on the stove before incorporating the flour and egg whites. Would that method also work with YOUR recipe? Yours is the only recipe I’ve found with measurements that I can understand (cups instead of grams) and it’s really easy to follow. I’m just wondering if next time, I can melt the cream cheese and butter first to make the batter smooth. Thanks!

I had some lumps with my cream cheese and milk mixture at first too. I microwaved it for about a minute on 50% power in 20 second increments and that was perfect. What happened was my milk was too cold, so it warmed it to just a little past room temperature and blended perfectly. Hope that helps 🙂

Hi trang,I tried this cake today and followed every step as you said everything was going fine but at the end after the cake is done while cooling time the cake started shrinking ,it shrink to half of its size,the taste Is good,but I really don’t know why it shrinked, can u Plz help me…I want to give one more try

Hi Prakruthi, The cake will shrink about 1 inch but not quite half the size. I suggest whipping the eggs a bit less next time. This may help with the deflating as there could be too much air in the egg whites. Make sure to bake the cake for the allotted time. IF the cake is baked too quickly the walls may not be solid enough to hold up the cake and when it cools it collapses. Give it another try. Good Luck!

Hi, Yes, if you’ve made this and the bottom of the cake has a rubbery texture, (due to the cake being boiled by the water rather than baked.), try placing the water bath next to or underneath the cake. Good Luck!

Hello! I really want to make this for my daughter’s birthday and take it to her office to share with co-workers. Is it possible to make this as cupcakes? What would I need to do to make that? I think if I used paper liners in a cupcake tin and set the tin in the hot water to bake, it would work. How full should the cupcake liners be filled, how long (approximately) to bake them. I don’t want to go to all the work and waste the ingredients to find out my theory was wrong! Thanks for any thoughts you may have on making this as cupcakes!

Hi Lynn, You can definitely make these as cupcakes. It’s almost the same as making standard cupcakes: Prepare the baking tin with cupcake liners. Fill the cupcake wells 2/3 full. Prepare the water bath and set the cupcake tin inside. Bake at 315 degrees F for 28-35 minutes. Check for doneness using a toothpick. Good Luck and looking forward to hearing how it turns out for you and I hope your day and her co-workers enjoy them!

We tried the cupcakes and they worked… We did what someone suggested and made the cream cheese/butter/yolk part first, and the egg white whip second. Didn’t think ahead about the oven size and water bath needs.

We could not fit all of them (2 trays of 12 each) in a water bath at the same time. Made one batch and had to take them out before cooling in the oven (not ideal) they deflated a bit but we left them in water bath (tasted one while still warm – yummy, excited to try again after cooling). Second batch cooking now, we are curious to see how they do after having to sit and wait while the others cooked – will definitely cool those in oven first. But I think the paper liners helped hold the first batch up. Thanks for the recipe! Saw a question about freezing – but didn’t read it =( Now I’m curious if freezing and thawing is ok or would ruin? Going to try and skim answers to see.

Hi M, I am glad to hear you were successful with making this recipe Cotton Cheesecake as cupcakes. It get easier with each batch you make. Freezing the cupcakes are just fine, wrap them well. Freeze for up to 2 months.

I added strawberries puree to make it strawberries flavour. But it seems that it doesnt come out properly. It become wet in the centre and messed up the texture. Should replace the milk as strawberry puree already has water in it? Or should i use more flour/corn statrch? Or emulsifier? Thank you

Hi Bobby, I am sorry to hear your cake didn’t turn out quite right. It’s a delicate balance with this cake and I’ve found adding powdered flavorings (matcha, chocolate, etc.) or extracts work better with this recipe than fresh or liquid ingredients. How much puree are you adding? You can try to balance the liquid by adding half of the amount of all-purpose flour, 2 Tbsp puree, add 1 Tbsp all-purpose flour. Let me know how it turns out for you the next time around. Good Luck!

Questions: Do I have to preheat the oven on top or it should be down fire only? By the way, my oven is conventional so what is the set of temperature. I am planning to bake this cake for my sister birthday.

Hi Aimee, Yes, preheat the oven using both top and bottom heating elements. Use the temperature as per the recipe for a conventional oven. Good Luck with the recipe and I hope your cake turns out great for your sis’s birthday! 🙂

Hi! I really enjoy your recipe, I did it but the problem was, the cake didn’t rise, could it have been, maybe, because it got water inside the pan? Or was because i didn’t whip the egg whites correctly.

hi, is it possible to do it by layers of color?should i freeze between layers and then bake? if i freeze it after cooked, at the process of defrost will it become soggy? sorry for my grammar mistakes, english is not my native language

I’ve made this cake twice now and both times the top has ugly cracks. I am using a 6″ pan because I wanted a taller cake. The water for the water bath is boiling hot, could this be the reason why it’s cracking? I will try folding and tenting a parchment sheet over the pan to prevent cracking. Any other suggestions?

Hi Sophia, The cracking is mostly likely because the top oven heating element is too hot or too close to the cake. Try reducing the oven temperature a bit, lowering the cake on the oven rack or covering the pan with foil or parchment paper. Good Luck!

Saw your video on YouTube and I thought I’ll give it a try. They look so good!

The prep time went smoothly but I would only like to make one suggestion. I followed your video step-by-step and started with mixing the egg whites. When I set it aside and did the rest of my preparation, the egg white mixture started to separate. When it was time for me to mix in the egg white mixture with the rest of the batter, there was liquid underneath. So I just gave it a little mix and went on my merry way. But I would suggest to others who tried this recipe that they should do the egg white mix near the end of the prep time so that this would not happen.

Also, big error on my part. I wasn’t able to wrap the aluminum foil to my springform pan securely and the water got mixed into my cake. It still looks good though but I don’t know how it taste. I’m currently waiting for it to cool down to see if the water had major effects on the cake.

Overall, I would try this recipe again until I mastered it! Thanks for posting this Trang! I truly appreciate it. It makes baking so much easier.

Hi Sharmaine, I appreciate you trying the recipe and sharing your tip about whipping the egg whites after making the batter. I think others interested in trying this recipe will find it really helpful. I hope the cake turned out well for you. Please stop back to share your results! 🙂

Sharmaine here. Just a quick update for the results. The taste was amazing! I love how its not too sweet. The texture of the cake was heavenly! So soft and delicious! The only issue I had was the bottom was a bit soggy but that was my fault for not securely wrapping my pan with aluminum foil.

I tried your recipe a second time and I added some lemon juice and lemon zest for extra flavour and my family really enjoyed them. I suggested the recipe to my friend and she said she tried it and she said that your recipe was so easy, a beginner like her had no problem doing it.

Thanks for posting this, I’ll keep recommending your recipes to others because they are so easy to follow. I also like how you post tips on your website! Good job!

Hi Sharmaine, Yeah! I am glad to hear you enjoyed the Cotton Cheesecake. Great job to you! The extra lemon juice and zest is nice. I always add extra when I make this for my sister as she loves it zesty too. Thank you for sharing this post with your friend. I appreciate your support and kind words! <3

I made my cheesecake and it had rose up to the rim of the parchment paper around the 30 minute mark. However, when the cake began to bake past the 1 hour mark it began to shrink. After I had cooled it in the oven, it had shrunk about an inch or so. And after I took it out of the fridge to taste, it was soggy…. could it have been possibly because the springform had leaked? I used three layers of aluminum foil and had it sit in the water for a waterbath as it was baking. How can I solve this problem? Thanks!

Hi Angie, It sounds like your oven is too hot. The cake should rise gradually during the first hour and not just swell-up the first half hour. I suggest turning down the oven about 15-20 degrees the next time around. Regarding the soggy cake, it’s possible the springform pan leaked. You can try removing the cake from the water bath and removing the foil and just letting it cool in the oven. Give it another go and let me know if you get better results. Good Luck!

Hi, awesome! Glad to hear your Cotton Cheesecake turned out well for you. Good Job! Let me know how you like the matcha version. The cake is good in the fridge for up to 1 week. It can be frozen for up to 2 months.

It looks like you are using a convection oven, is that correct? I’d love to try this recipe for the kids at my summer camp and we have convection ovens, so I am just trying to verify baking temperature. It looks so good, I’m sure they’d love it.

I just made the cheesecake and it came out to be so fluffy and pretty! I’m so glad I found your recipe because I tried this other lady’s recipe and it failed twice. Also is it weird that my cake was brown on top and clean when I put a toothpick through it with 20 minutes still left on the clock?

Hi Tho, I am so happy to hear you were successful–Kudos! 🙂 It’s not weird at all that your cake finished before the recommended time. Oven temperatures do vary. Since it’s baked at a lower temperature, a bit longer would be just fine. Thanks for sharing your results 🙂

Hi Trang, I tried out the recipe today and did everything except put a parchment paper around the pan. I only put at the bottom of the pan because I found it difficult to keep the parchment paper to stay up and the cake didn’t rise as high as yours. The cake still looks moist and soft to touch but I haven’t tasted it yet as I’m letting it cool in the fridge. What might have I done wrong? Do you think it was the parchment paper or something else entirely? Thanks for sharing your recipe, I’m determined to keep trying until I get it perfect.

Hi Kay, My trick for making the parchment paper stick to the pan is to use butter. Do you by chance use a non-stick pan? Sometimes the slippery surface prevents the cake from climbing the walls. How did it taste? Don’t give up. Just a few more tweaks–I think you’re really close. 🙂

hi trang! i was searching cheese cake recipe for my friend and i ended up to your cheesecake recipe. the cheesecake looks sooo delicious! i have determinated to make it very soon, but i’m worried the cake won’t turn out well. i watched your video, but I only have a tin can round pan and a small 3-racks oven at home, do you think it will effect the cake?

Hi Aruya, I think you should definitely give it a try! 🙂 It may take a few tries to get everything just right for your oven and pan. A round pan will be just fine. In the oven, try to place the pan in the position I showed in the video. The key to this cake is to bake it slowly so you may need to adjust the temperature down if it’s browning too quickly. Good Luck and let me know how it turns out for you.

Hi trance thank you for this wonderful recipe . I made this cake last night and it came out perfect . Just that the bottom the colour was more yellowis. Is there a reason for it . I put it in the water bath and I had elevated it so the bottom won’t touch the water so much. Can I try this in a square loaf pan instead of the round pan ? Besides that the taste was great ! I won’t give up and will give it another go sometime

Hi Priya, Sometimes the portion of the cake in the water bath gets steamed instead of baked and the cake is a darker color. (You can trim this off if you don’t like it.) Try to elevate the cake so it’s not so close to the heat sources and that should help. You can definitely try a square pan. Good Luck on the next round.

Dear Trang, thank you for this wonderful recipe. I was nervous as I don’t bake much and have never attempted this Japanese style of cheesecake, but I found the instructions very clear, the measurements exact and the video was so helpful and encouraging to see. The cake baked beautifully and really met my expectations. Thank you for sharing such an excellent recipe! ^_^

Just wondering, how would I convert this to my 9″ springform? The baking time would be shorter, right? I assume that I could either keep the same amount of ingredients or add more ingredients to get the same height. What do you suggest? Thank you!

I just baked this yummy cake for a birthday celebration. It’s cooling in the oven, but I hear it calling.

Must. Resist. Temptation.

BTW, I accidentally used full fat plain yogurt instead of milk. Don’t know what possessed me. I think it was because I didn’t have milk on hand, but did have yoghurt. So far it looks just like your cake in the video. This will be served with a blueberry/raspberry compote.

Hi Trang, this is my 1st time visit your blog.. I’m so hopeless with my Japanese Cake, I already made it for 3 times but it didn’t want to be fluffy like yours cake.. Can you give me the reason why my cake can’t be fluffy? and what I need to do for the next? Thank you so much

This is my first attempt making Japanese Cotton Cheesecake. Thank you for your clear narration and instruction. My cake didn’t turn out as attractive as yours. It cracked when it was baking in the oven for 45mins at 315 deg fer. Please let me know what the cause of this.

If I bake this cake in small mould like 4″ springform pan, 1. what is the baking time for the cake? 2. Do I need to change the oven temperature for baking? 3. Any other factors I need to change or consider?

Hi Christine, A cake that is cracked on top indicates the heat is too high. Lower the temperature by 10-15 degrees or move it farther from the heating element. Unfortunately, I have not made this cake in a 4″ springform pan. It won’t take nearly as long as your cake is smaller. Don’t skip the water bath. Use the same oven temperature and check for doneness using a toothpick. Good Luck and let me know how the smaller version turns out for you. 🙂

The cake of my 2nd attempt last night turned out to be solid and plasticy at the bottom (more yellowish) and soft and fluffy at the top (whitish). I used a square tin pan and baked at 315deg for 40mins, and 300deg for the next 40mins. Texture and taste far worst than my 1st attempt.

Today, I tried again for the third time. I baked with the 8″ black springform pan (same as the 1st time) at 305deg for 1hr10mins. Everything turned out fine in the oven as the cake looked the same as the one in your video. Sadly, after cooling and been removed from the oven, the cake couldn’t hold it’s height and formed a slight hourglass shape around the wall of the cake.

The texture of this cake is more moist at the bottom and light at the top.

Hi Christine, Hang in there! This is a recipe you need to try a few times to get just right. On your second attempt, I think the cake wasn’t cooked long enough to give it the structure to hold its height. I bake the cake for 1 hr and 10 minutes and then another 10-15 minutes. The hourglass shape you described is from possibly over-beating the egg whites. The moisture at the bottom of the cake may be because some water seeped into the cake from the water bath so be sure to wrap it well. Don’t give up, you’re really close!

Hi Ivy, The cake is a spongy but as long as the toothpick comes out clean, the cake is cooked. Also, the cake continues to bake using the residual heat when cooling in the oven for 1 hour. Let me know how it turned out for you.

I tried you recipe and my whole family love it! I just have one question. The cake I made basically had two layers, the bottom is more like a cheese cake and the top is more like a sponge cake. Do you know how to make it an even texture?

It’s the water bath and how close the cake is to the heating elements that causes the inconsistent texture. Place the cake in the middle of the oven if you have both top and bottom heating elements. For a sponge-like texture, place the water bath underneath the cake but not too close to it. For a more cheesecake-like texture, fill up the water bath so it comes up 3/4 of the way up the cake pan. Good Luck.

Thank you for the recipe where yours was by the far the easiest of ingredients and directions. I had to use a 10 inch pan as I wanted to ensure there’d be enough for 8 people…therefore I simply doubled the recipe. I should have just tripled the recipe because it was such a hit at my family dinner.

It was my first time making the cake, and I guess you could say I stressed and fretted the entire 2 hours of baking and cooling….trying not to yank open the oven door to see the progress was an effort. It came out with a great success where the cake is very moist and delicious. I paired the it with rose infused whipped cream and champagned strawberries. This one will be going into my receipt book and will definitely be making again.

I am thrilled you and your family enjoyed the recipe. I have not tried doubling the recipe and can imagine it must have been a lot of cake! Kudos to you for making it successful on your first try. The pairing with rose-infused whipped cream and champagne strawberries sounds so elegant and delicious. Thanks for taking the time to share your results! 🙂

1st attempt with water bath at 155 but the surface broken like volcano erruption and water leaked into the tray. The surface break around 40 min from baking. The stick is still sticky after 1 hr 10 min and I therefore baked it for 1 hr & 40min. The surface shrinked still but dry where the bottom is cheesy but a bit wet still (water leak)

2nd attempt, I put a tray filled with water at the base, 145 degree & baked it without water bath; still surface broken at 40 min, raised 3-4″ in height, I reduced to 140 & baked for totak of 1 hr 20 min. The stick is cleared this time but why is my cake surface is not flat as yours? My oven is the conventional with fan.

Cakes dome in the middle when the sides of the cake touching the metal pan cooks faster, setting the cake, while the center still continues to bake and rise. An oven that is too hot often makes the cake dome. Also, if you are using dark-colored pans, this may contribute to the volcano effect. Try lighter-colored or silicone pans if you have them. Alternatively, you can wrap the sides of the pan with moistened cake pan strips. You can buy these or cut-up an old towel and wrap around the pans. Don’t give it, you’re really close! 🙂 Let me know if you have any questions.

I failed in my first attempt wit other recipe and I noticed the recipe was some mistakes. Eg corn flour same portion as cake flour. Managed to get your website after few videos. Everything is just fine and perfect but the cake shrink down more than half after cool down. What cause this? Really hope can solve this as I do not like to keep on wasting the ingredients.

This cake shrinking when it cools is actually quite normal. You’ll notice my cake shrank too. However, there are some things that may cause the cake to shrink by a lot: over-beating the eggs or over-mixing the batter which adds too much air and when the air leaves, the cake shrinks, not cooking the cake long enough and so the cake does not have the structure to hold the weight of the cake, cooking the cake at too high a temperature–cake bakes too quickly and again doesn’t have the structure to hold the cake up. Oven temperatures vary so try reducing the oven temperature and baking the cake for longer. Don’t give it, this may take a few tries before you perfect it.

Hi Trang, Its me again, I cant wait 4 hrs hihi.. Tried and it is beautiful. However the way it looks not as yours. I baked in 2 rectangular tin and they looks not flat at outside like yours. If I give it more corn flour will it be ok? Thanks for your advice

I’ve just tried you recipe and it tasted so good. However, i failed with the water bath. The bottom half of my cake is like a steamed cake while the top half was just perfect. What’s wrong with it? Can you please suggest?

It’s possible the water tray was too close to the heating element and the cake was steamed rather than baked. If your oven doesn’t accommodate leaving more room, you may want to try placing little bowls of water around the cake instead of using the water bath. This way the cake still gets moisture from the steam. Give it a try and let me know how it works out for you. Good Luck!

Hi Trang, thanks for the wonderful recipe ! I tried making this last Thursday and it turned out so yummy that I made another one on the following day ! (Yes, it went out really fast coz it’s so yummy!)

This was my first attempt to make a Japanese cake. Thanks for your clear and easy-to-follow instructions, the cake turned out wonderful!

However, I noticed when I was ready to fold the beaten egg white into the batter, the egg white was kind of separated and became watery. Was this normal? or I waited too long? Or the egg white wasnt beaten enough?

I hope I can get this step right, and I can make a fluffier cake next time.

Wonderful! I am glad to hear the cake turned out well for you. If the egg whites separated, they may have been over-whipped. If the egg whites are a bit a liquidy but just on the bottom, then they weren’t whipped enough. Also, the egg whites shouldn’t sit for more than 10-15 minutes otherwise they will start to break-down. Good Luck the next time. You’ll perfect it for sure 🙂

Hi Trang, Thanks for your reply. I made the cake again and it turned out better than last time. Thanks for your tips! However, I ran into a different problem. The top of the cake wrinkled a lot after it cooled down. I believed it’s caused by too much air escaped from the cake. How can I correct this? Many thanks for your professional advices.

Yes, the wrinkling is due to the cake shrinking as it cools. There are many reasons why a cake shrinks but generally it’s caused by the cake cooling too quickly (make sure to let it cool gradually in the oven), over-beating the egg whites (when the air leaves the cake, it flattens) and baking the cake too quickly (this makes the structure unstable and then it can’t support the height of the cake. I hope that helps. Please let me know if you have further questions.

Hi! I tried baking this type of cake many times before but using a different recipe and it always results in this second rubbery waxy layer at the bottom. I read through some of the comments here on your site and decided to try putting the water bath underneath the pan instead of the pan directly in the water bath just in case water seeped in. However, the same thing happened again to my cake and I don’t really know what I’m doing wrong. Thanks!

Hi Ellen, With the water pan just underneath the cake, I think what’s happening is the bottom of the cake is being steamed rather than baked which is causing the waxy layer. If you use the water pan method, don’t place it directly underneath the cake. Give it a try and let me know how that works out for you. Good Luck!

I have the same problems as well, I tried both way but it still turn out very damp. The cake rises but it collapse once I turn off the temperature, I don’t take the cake out but it still go flat and damp. Is it because I beat the egg york/cream cheese for too long?

Hi Martha, Yes, you can use a 10 inch springform pan and you can place the water bath on the rack just below the cake. You do not need to adjust the temperature. Check the cake for doneness after 50-55 minutes and then add increments of 5 minutes until the top is golden brown. The overall baking time will be less because the cake is flatter. Good Luck and enjoy the recipe.

Trang…I would not make this until I received my pan that I ordered. Identical to yours (mine is a Fat Daddios) just to make your recipe. Your instructions are clear and concise.

Guess what– no cracks! It’s in the oven cooling as I type!!!! I am geeked!!!

While I did use your exact ingredients as listed–I preferred the warming and mixing of the milk, cheese and butter over a double boiler (glass bowl over pan of boiling…). Kinda speeded things along and gave a smoother batter. Other than that…I proceeded as you instructed including straining the batter.

I am so excited as it took me a full year to get the nerve to tackle. I HATE… wasting ingredients lol and would’ve passed out if this would have failed. Well, not really….just screamed.

Anyway, hey–have you every did this in flavor variations? I think because of the fragile mixing and structure of this cake i.e whites etc.–I’m thinking you are going to say no.

Hi Chanel, A good pan makes a big difference. The Fat Daddio pans are more expensive but I find they give better results. How did your cake come out? Using a double-boiler is great and will definitely yield a smoother batter. (I wanted to keep the recipe simple so didn’t want to introduce too many steps.) Regarding flavor variations, I recommend using extracts or powders (cocoa, matcha, etc) for flavoring. Add the extract or powder to the batter and then fold in the egg whites. If you’re interested, I would definitely give it a try and I’d love to hear the results. Thanks for stopping by! 🙂

Hi, the purpose of the water bath is to provide a constant, steady heat source as the cake is slowly baked. The steam from the bath also keeps the cake moist. If the water bath were placed under the cake pan you would get the steam but not the even heat source. Hope that helps.

Hellow, trang, i was very tempted to try your recipe 🙂 but before i try, can i ask several questions? (i) is it possible for me to omit cream of tar tar? or any alternatives that i can replace for cream of tar tar? (ii) i dont have a larger baking tray for water bath to fit in my baking tray..but do u think if i placed four (egg tart mold) with water and place all the four molds around my baking pan, will it work? (iii) Can i add both lemon juice and vanilla extract? if i can add both, how many ml should i add? (iv) If i changed to use cake flour instead of all purpose flour, is the amount the same? 🙂

Hi Sharon, I am happy to help. Below are responses to your questions. (i) You can substitute the cream of tartar with the same amount of lemon juice, so 1/4 tsp (ii) The egg tart molds would be fine but they are pretty small so I would suggest adding more than four. If you have an extra baking pan/dish of any size, you can fill it with water and then place on a separate rack under the cake. It’s important to have plenty of steam to keep the cake nice and moist while it’s baking. (iii) You can use both. Sorry I don’t bake in ml but you would add 1 tsp of vanilla extract. (iv) The difference is insignificant so use the same amount 1/4 cup

Hope that helps and you give the recipe a try. Let me know if you do! 🙂

Hi! is it okay if i use stainless steel pans which are not as thick as your pans have? Should i reduce the baking time? Is it possible to cut the cake in a half horizontally? Because you said that the cake has creamy texture

Your pans will work just fine. Use a toothpick to check for doneness and you do not need to reduce the baking time unless the pans have a dark coating. You can cut the cake in half horizontally or just use a bigger pan if you want less height to your cake. The cake is creamy but not overly rich so you may like it as is. Good Luck!

Hi again! I’ve already tried your recipe. It was delicious and not too sweet. I baked for 1 hour 10 mins in 315 degrees fahrenheit . The toothpick came out clean. The cake did rise but after I let it cool in the oven, the height went down about 1cm(the same height as the batter has). What happened? Was it because I stayed the beaten eggs white too long while I mixing the batter? Should I reverse the order of your instruction?

It is perfectly normal for this cake to shrink after cooling and 1 cm is actually really good. Did you end up using a larger pan to make a thinner cake? How would you reverse the order of my instructions? Let me know and I will try to help 🙂

I am so thrilled to hear you and your children love this cake. It’s a favorite at my house too. When I make this cake, it’s gone by the next day 🙂 I appreciate you sharing my website with your friends and thank you for taking the time to share your comments. Happy Cooking!

Hi! I‘ve been watching some videos from YouTube on how to do this japanese cotton cheese cake and i’m kinda bit lost coz she changed her voice like chipmunk and no clear amount of ingredients, that in my opinion confuses me.. so i searched again and stumbled in your website! You teach us excellently with clear (voice) instructions, helpful videos and most importantly give us the measurements of ingredients especially for the newbies like me. I will subscribe to your site, definitely! And try one by one anything here. Thank you very much!

Hi Cheb, I am glad to hear you found this recipe easy to follow. If you give this or any of my other recipes a try, please feel free to share your results and I am happy to help with any questions you may have. Happy Cooking!

Hi, does he mean the texture is like tofu and not the taste? Tofu has a very distinct taste coming from soy beans so I am not sure I understand the comparison. I’ll post your comment and see if anyone else has a similar comment. Thanks for sharing your results.

Yes you can use a muffin pan to make little cheesecakes. Use the water bath to keep the cakes moist. Check for doneness by inserting a toothpick and making sure it comes out clean. If you’re using a regular-sized muffin pan, the cakes should take about 25-30 minutes. Good Luck and let me know how it turns out for you.

That’s wonderful! I am glad to hear you and your friend enjoyed the recipe. I like to serve this with fruit (strawberries, raspberries and blueberries) and fresh whipped cream. It also tastes great with some chocolate sauce drizzled on top…yum!!

I tried this recipe and the cake tasted awesome. However the thin bottom layer is a little bit rubbery with a darker egg color and strong egg taste. Also the top of the cake got wrinkled even before I removed from oven. Any advice?

It sounds like perhaps the egg whites were not evenly mixed with the batter which would explain the darker color, strong egg taste and rubbery texture. When adding the egg whites, please fold gently but evenly. Always start at the bottom of the bowl and fold up and over like I demonstrated in the video. Regarding the wrinkled skin, this is because the cake swelled quickly and then shrank back causing the wrinkle. You can reduce the temperature by 10 degrees or move the cake farther away from the heating element so it doesn’t rise so quickly. I hope these tips help.

I made this cake last weekend, as per your guide, I baked at 150 degree celsius for 1 hr 30 minutes. the toothpick came out clean when I tested the doneness. the cake didn’t rise as much as expected, I was wondering was it I overly mixed the eggs white by folding it too much strokes in the batter.

and it doesn’t look as fluffy as yours… and the cake’s side seems to have 2 tones of colors, with yellowish at the bottom, and whitish on top. the cake’s top didn’t crack, and perfectly golden brown. overall, it tastes good.

I am thinking to make another soon ( not giving up yet ), can I use self raising flour? is it possible if I use more lemon juice instead of just 1 tbsp? like half or the whole of lemon?

Do you think some water seeped into the bottom of your cake causing it to be two-toned? Did the bottom of the cake seem moister than the top? Yes, overbeating the egg whites could cause the cake to rise but then flatten. Did your cake rise at all during baking? Please check the position of your cake in relation to the heating elements. You can see how I have my cake placed in the video. Regarding self rising flour, you can give this a try. Keep in mind that some self-rising flours have salt added so you may want to add more sugar. Based on your results, you are very close, don’t give up 🙂 Let me know if you have any questions.

I found this recipe when I was searching for cheesecake recipe… the outcome really look good & delicious, which makes me intended to bake this cake… I am a beginner on baking…

may I ask, when baking the cake in the oven, shall I use only the bottom heating element OR both top and bottom? What about if using fan-forced? and instead of using 5 large eggs, can I use 6 medium eggs? can I omit the lemon juice and put vanilla essence instead?

Use both top and bottom heating elements and try to place your cake toward the lower portion of the oven as I showed in the video. This recipe is not for a fan-forced/convection oven so use the conventional oven setting if possible. If not, lower the temperature to 290 degrees Fahrenheit for convection cooking. The baking time is approximately the same but keep your eyes on it after 1 hour and 10 minutes. Yes, you can use 6 medium instead of 5 large eggs and can replace the lemon juice with vanilla essence. Good Luck and let me know how it turns out for you.

I tried a couple of times of this recipe, following the exact steps you described, but the cake never came out as fluffy as in your video, also the bottom and the sides of the cake looked and tasted waxy.

I am sorry to hear the cake didn’t turn out for you. The “waxy” bottom and sides sounds like water is seeping into your cake. If you’d like to give it another try, instead of putting the cake in the water bath, please a tray full of water just under the cake. The steam will help to keep the cake moist without getting the cake wet. One other thing you may want to try with the water bath is to double-wrap the pan with large sheets of aluminum foil. Good Luck!

The water bath helps to keep the cheesecake moist and prevents cracking which is common when baking for longer periods of time. Also, the bath provides a steady heat which yields an evenly baked cake. For cheesecakes, I highly recommend it. Hope that helps!

OMG it came out perfect 😉 I couldn’t wait to chill this cake ;-). I had to try it after 1 hr in the fridge but it was so good already 😉 After following closely to your instructions, awhile the cake was in the oven, I realized that I didn’t have vanilla added but I think the lime juice is more than suffice. Thanks Trang!

Your comment made me laugh because you’re just like me. I really have to resist eating it right after it’s done baking but the cake tastes even better when it’s chilled. I am sure your cake is delicious even without the vanilla. Happy Eating!

Hi, I'm Trang and welcome to RunAwayRice! I'm a recipe developer, home cook, food stylist and blogger with a passion for healthy eating and simple cooking. I take traditional Vietnamese dishes and give them a modern twist! More about me...

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